It's a well known fact that the best Asian food in the DC area lies outside of DC proper. That's why it's worth the drive to Falls Church, a destination for cooking from all over Southeast Asia, from the Vietnamese haven of Eden Center to Thai groceries with tiny (excellent) takeout counters. More

Roughly speaking, a half-smoke is a coarsely ground and smoked half-beef, half-pork sausage seasoned with red pepper flakes. But even those basic parameters are up for debate. What we can say: the half-smoke is a DC icon worth getting to know. More

A whirlwind tour of Da Nang's incredible Vietnamese street food left me with all sorts of cravings, but one dish wouldn't get out of my head: mi quang. Part soup, part salad, it's rich with chicken broth and rice noodles, freshened up with crunchy vegetables, and topped with everything from chicken to shrimp to snakehead fish. I had to learn how to make it.
More

Da Nang, perhaps best known by travelers for its beach resorts, is Vietnam's fifth largest city, and its feet stand in two worlds. Look up and your eyes fill with views of glistening skyscrapers, their sides adorned with garish neon. But the streets are full of flimsy aluminum tables and cheap plastic chairs, seating for the city's greatest asset: its street food. More

Washington, DC is commonly considered the second largest Ethiopian city in the world, second only to Addis Ababa. Those immigrants have built America's foremost destination for Ethiopian cooking. Here's where you should go. More

Depending on who you ask and what subjective gerrymandering is involved, you may or may not lump Washington, DC in with the American South. Cultural geography notwithstanding, DC is still a town that can boast some solid Southern-style fried chicken. Here are our favorites. More

After a stubborn winter, you can be sure that everyone who can in DC will be out and lining up for every available seat on roof decks and patios. From scenic roofs to hipster beer gardens to historic, secluded courtyards, Washington has more than enough outdoor dining real estate to accommodate its Vitamin D-starved public. We picked 10 of our favorite outdoor dining spots for you to check out. More

Sure, there are bars with dollar PBRs or cheap, passable wings; those are a dime a dozen. But these Washington, DC happy hours are excellent on their own merits. Looking for a discounted impeccably curated beer list? Cheap well-made cocktails? There's a happy hour for you somewhere in town. Here's our guide to the best options. More

The recently opened brewery-restaurant Bluejacket Brewery and its internal restaurant The Arsenal are sharing more than just a space: they're both using the same grains to make both beer and food. We went behind the scenes to see how grains go from malt room to macaroni and cheese. More

A chicken parm is the kind of sandwich that's pretty delicious no matter how it's prepared, and even a bad one is still going to be pretty good. You can't really go wrong with fried chicken, mozzarella, tomato sauce, and bread. So elevating the familiar deli classic is best done by approaching it from a place of subtlety, lest you undermine the essential qualities that make it great. At Mike Isabella's latest project, G Sandwich Shop, his iteration of the Chicken Parm ($11) is immediately recognizable, but augmented just enough to make it its own delicious beast. More

Rose's Luxury is a new spot on Barracks Row from former Momofuku Noodle Bar chef Aaron Silverman, featuring an eclectic menu spanning pho to popcorn soup, but the dish we can't stop talking about is this complex pork and lychee salad. More

"Gin, Champagne, and crisp white wines are the triumvirate of great oyster pairings." So says Derek Brown of DC's The Passenger and the more recent Mockingbird Hill. Hot off of a mission to spread the good wood about sherry at the latter, Brown has now turned his sights on oysters. Adding another stone to his ever-expanding empire two doors down from Mockingbird Hill is the newly minted Eat the Rich. More

DC has no shortage of farmers markets, but great flea markets are few and far between. That's why we're so excited about District Flea, a new sister market to Brooklyn Flea in New York, with 20-odd food vendors on site to fuel the bargain and treasure-hunting masses. More

Doughnut mania in DC continues. With a number of doughnut and fried chicken operations popping up, the next doughnut-plus iteration was never far off, which, obviously, is the doughnut ice cream sandwich. More

Washington DC has its share of trendy cocktail bars and hipster hideouts, but the district's dive bars have clung to life, thriving on decades of drinking history and fierce local loyalty. Here are 8 of our favorite dive bars in the DC area. More

2013 has been something of a banner year for Washington DC's food and drink scene and there's little sign of slowing. One of the latest additions is the fourth major brewery to come online in the District. More

If you've been paying attention to the food scene in the District this year, you'll have noticed a trend: Week after week of restaurant openings on 14th St. have flooded one of DC's already busiest corridors with even more options for diners. From massive, high profile operations like Le Diplomate to tiny, independent shops like Etto, there's something new on virtually every corner. Here's a selection of our favorites. More

Chef Erik Bruner-Yang of Toki Underground fame has a new project in the works, but it's not slated to touch down on H St. until later this year. Development of Maketto, Yang's send-up to Southeast Asian street food, is humming along; in the meantime, Yang and company have installed themselves at Hanoi House on 14th St. for a three-month residency. More

Hey guys-I agree that that photo does make the burger look pretty raw, but I'm going to have to say it was at least in part due to the lighting. I can attest to the fact that it was actually a warm pink center. I promise Palena won't serve you raw meat. Don't let that photo deter you from trying one of the best burgers in DC!

@fwilger - The way Chef Bailey does it is just by dipping his fingertips in the water and sprinkling it into the bowl. Just enough to start getting the semolina to clump. If it's not, sprinkle some more. If it's too damp, ease back.